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Orange Sour Cream Bundt Cake Recipe | |
Cakes | |
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Ingredients:
4 oranges, sectioned1 cup fresh blueberries Cake: 1 cup butter, softened 1 1/4 cups granulated sugar 4 eggs, separated 1 tbsp finely grated orange rind 1 tsp vanilla 2 cups all-purpose flour 1 1/2 tsp each baking powder and baking soda 1/2 tsp salt 1 1/2 cups sour cream Syrup: 1/2 cup granulated sugar 1/2 cup orange juice 1/3 cup orange-flavoured liqueur
Directions:
Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy; beat in egg yolks, 1 at a time, beating well after each. Beat in orange rind and vanilla. In separate bowl, whisk together the flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. In separate bowl, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold into batter. Scrape into prepared pan; tap on counter and smooth top. Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack. Syrup: Meanwhile, in a small saucepan, bring sugar, orange juice and liqueur to boil over medium heat; reduce heat to low ans simmer until reduced to 3/4 cup, about 7 minutes. Let cool for 5 minutes. Brush half over warm cake. Let cool completely. (Make Ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.) Serve with remaining syrup, oranges and blueberries. Makes 16 servings. Source: Canadian Living Holiday Baking, 2006 | |